Carrot Ginger Cupcakes Recipe

First published: April 29, 2013 in Recipes

Last Updated: April 29, 2013 9:13 am Tough to read? Print this! Tough to read? Print this! Email This Email This
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Carrot Ginger cupcakes featureGinger adds a great taste to cupcakes – and in this recipe, you get to use both – ground and crystalized. Carrots make the cupcakes nice and moist, using cream cheese topping makes them irresistibly yummy!


  • 1-1/3 cups of flour
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of ground ginger
  • 1/2 teaspoon of cinnamon
  • 2 eggs
  • 2/3 cups of packed brown sugar
  • 1-1/2 cups of shredded carrots
  • 1/3 cups of finely diced crystalized ginger

Cream Cheese Icing:

  • 1/4 cup of cream cheese, softened
  • 1/4 cup of unsalted butter, softened
  • 1/2 teaspoon of vanilla
  • 1-1/2 cups of icing sugar


  1. In  a large bowl, whisk together flour, baking powder, baking soda, ground ginger and cinnamon and set the bowl aside.
  2. In a separate bowl, whisk together eggs, sugar, oil and vanilla; stir in carrot and crystalized ginger.
  3. Pour over flour mixture and stir to combine.
  4. Divide batter into 12 greased or paper-lined muffin cups.
  5. Bake in 350F oven until cake tester or a toothpick comes out clean – 20-25 minutes
  6. Transfer to cooling rack and let cool completely.

Cream Cheese Icing:

  1. In a bowl, beat together cream cheese, butter and vanilla until smooth.
  2. Beat in icing sugar, 1/2 cup at a time, until smooth.
  3. Spread or pipe over each cupcake.

Hope you enjoy this recipe – please send me your comments, suggestion and experiences, your input is always welcomed and very much appreciated!



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